Pumpkin Bread

Fall is here, and one of my favorite ways to celebrate its arrival is to bake with pumpkin. While officially the first day of Fall was a few weeks ago, the weather here didn’t feel Fall-like until last week. We had chillier temperatures and a few rainy days, so as soon as Saturday morning rolled around I was in the kitchen baking some pumpkin bread.

I love quick breads because you get a delicious result with a fast and easy preparation. I’ve tried a few different pumpkin bread recipes, and this one is now my favorite. I adapted the types and amounts of spices a little bit to suit my preferences, and I think the result was the perfect amount of spice to complement the pumpkin flavor. The next time the weather turns cool and brisk in your area, why don’t you warm up your kitchen by baking up a loaf of this pumpkin bread?

One year ago:  Apple Hand Pies and Espresso-Chocolate Shortbread Cookies

Classic Pumpkin Bread

Printable Recipe

Makes 1 loaf

Ingredients:

  • 6 tbsp. unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/3 cup milk
  • 1 tsp. vanilla
  • 2 large eggs
  • 1 cup pure canned pumpkin

Directions:

  1. Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars together on medium-high speed until light and fluffy, about 3 minutes.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, allspice, nutmeg, cinnamon, and cloves.
  4. Combine milk and vanilla in a measuring cup.
  5. Reduce mixer speed to medium-low and beat in eggs, one at a time, then pumpkin until incorporated.
  6. Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk mixture. Stop the mixer and scrape down sides of bowl with a spatula when necessary.
  7. Pour batter into prepared pan and spread evenly. Bake 55-60 minutes, or until a toothpick inserted in the middle comes out mostly clean. Let cool 10 minutes in the pan on a wire rack. Then remove from pan and allow to cool completely on the wire rack.

Recipe adapted from Apple A Day, originally from The All-New Joy of Cooking


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Comments

  1. VERY very orangey! beautiful!

  2. I absolutely LOVE pumpkin in any form and your loaf looks very moist. Can’t wait to try this!

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